Revue des Méthodes de Dosage des Acides Gras Libres dans le Lait et les Produits Laitiers

Collomb, M.; Spahni, M.

doi:10.1016/0023-6438(95)90020-9

Cited by 9 publications

(3 citation statements)

References 60 publications

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“…(1) titrimetric, (2) colorimetric and (3) chromatographic (IDF, 1991). The principles of FFA development and the methods used to determine the concentration of FFAs in milk and milk products have been reviewed in detail elsewhere (IDF, 1975(IDF, , 1980(IDF, , 1991Joshi & Thakar, 1994;Collomb & Spahni, 1995;Deeth & Fitz-Gerald, 1995) and are not discussed further here.…”

Section: Free Fatty Acidsmentioning

confidence: 99%

The milkfat globule membrane—methodologies for measuring milkfat globule (membrane) damage

Evers

2004

International Dairy Journal

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Section: Free Fatty Acidsmentioning

confidence: 99%

The milkfat globule membrane—methodologies for measuring milkfat globule (membrane) damage

Evers

2004

International Dairy Journal

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“…By these methods, all FFA are isolated with a reportedly high degree of purity, and no further treatment is required before GC analysis. Alternative solid supports (e.g., silicic acid-KOH, anion exchange resins, deactivated alumina) and equivalent solvent mixtures are also used [39][40][41][42][43]. Nevertheless, some limitations have been described in all these cases.…”

Section: Fractionation Of Lipid Classesmentioning

confidence: 99%

Total and Free Fatty Acids Analysis in Milk and Dairy Fat

Amores

Virto

2019

Separations

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Dairy fat is one of the most complex natural fats because of its fatty acid (FA) composition. Ruminant dairy fat contains more than 400 different FA varying in carbon chain length, and degree, position and configuration of unsaturation. The following article reviews the different methods available to analyze FA (both total and free) in milk and dairy products. The most widely used methodology for separating and analyzing dairy FA is gas chromatography, coupled to a flame ionization detector (CG-FID). Alternatively, gas chromatography coupled to a mass spectrometer (GC-MS) is also used. After lipid extraction, total FA (TFA) are commonly converted into their methyl esters (fatty acid methyl esters, FAME) prior to chromatographic analysis. In contrast, free FA (FFA) can be analyzed after conversion to FAME or directly as FFA after extraction from the product. One of the key questions when analyzing FAME from TFA is the selection of a proper column for separating them, which depends mainly on the objective of the analysis. Quantification is best achieved by the internal standard method. Recently, near-infrared spectroscopy (NIRS), Raman spectroscopy (RS) and nuclear magnetic resonance (NMR) have been reported as promising techniques to analyze FA in milk and dairy products.

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“…It should be noted that the hydrolytic release of FFA from triglycerides can have negative consequences for the dairy industry. First, it may affect the technological properties of milk, causing fat loss and delays in the growth of starter cultures used in the production of fermented products such as cheese or yoghurt (IDF 1991; Collomb and Spahni, 1995). It may also give rise to the appearance of off-flavours, described as rancid, butyric, astringent or even bitter, in milk and its by-products (Le Mens et al ., 1997; Deeth 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of mid-line or low-line milking systems on lipolysis and milk composition in dairy goats

et al. 2018

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Two experiments were carried out to investigate how milking in mid-line (ML) affects the lipolysis level and milk composition in goat livestock, in comparison with low-line (LL) milking. The first experiment took place, in triplicate, on an experimental farm. For each replicate, a crossover design (62 goats, two treatments, ML and LL, in two periods each lasting 4 days) was used. Milk samples were taken daily at 0 and 24 h after milking. In the first experimental replicate, some enzymatic coagulation cheeses were made, which were assessed by a panel of tasters at 50 and 100 days of maturation. In the second experiment, the lipolysis level and composition of tank milk from 55 commercial dairy goat farms (25 ML and 30 LL) were analysed, in milk samples taken in three different weeks. The results of the first experiment showed that ML milking increased free fatty acid (FFA) concentration in raw goat's milk significantly (0.71 v. 0.40 mmol/l, respectively). However, in the milk samples taken from commercial farms the FFA concentration remained unaffected by the milking pipeline height (0.59 v. 0.58 mmol/l for ML and LL, respectively). No significant differences were found in the milk composition, nor in the sensory characteristics in the cured cheeses, which suggests that factors other than the milkline height are able to influence the level of lipolysis under commercial conditions. Therefore, ML milking should not be discouraged, provided that the correct functioning and management of the milking operation and milk storage on the farm is guaranteed.

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Revue des Méthodes de Dosage des Acides Gras Libres dans le Lait et les Produits Laitiers

Cited by 9 publications

References 60 publications

The milkfat globule membrane—methodologies for measuring milkfat globule (membrane) damage

The milkfat globule membrane—methodologies for measuring milkfat globule (membrane) damage

Total and Free Fatty Acids Analysis in Milk and Dairy Fat

Effect of mid-line or low-line milking systems on lipolysis and milk composition in dairy goats

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